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Home > Food Additives > Food Flavorings > L-(+)Sodium glutamate for Sale > L-(+)Sodium glutamate CAS 142-47-2 Food additive flavor enhancer
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L-(+)Sodium glutamate CAS 142-47-2 Food additive flavor enhancer

55 Inquiries

Unit Price: Get Latest Price
CAS No.:

142-47-2

Grade:

Chemical Grade

Content:

99%

Port:

tianjin

Brand:

longbang

Packaging:

25kg/Drum

Sample Available:

Yes

Price valid (until):

2025-02-14

Company Type:
Trader
Location:
China
Payment Terms:
TT against copy of documents,L/C,TT against B/L draft before shipment,100% TT in advance
Average Lead Time:
15 days
Qualification:
Main Products:

chemical

  • Product Description

  • Seller Information

  • Inquiry History

  • Description


      Product Detail  


    Appearance: Colorless to white prismatic crystal or white crystalline powder. Slightly sweet or salty. Basically odorless, the taste threshold is 0.014%. No hygroscopicity. It is stable to light and heat, and the decomposition rate of 10% aqueous solution is about 0.6% when heated at 100℃ under ventilation condition at pH 6.9 for 3h. The crystal water is lost when heated to 120℃. Melting point 195℃, relative density 1.635, bulk density 1.20. Soluble in water (71.7g/100m1), slightly soluble in ethanol, insoluble in ether. The pH value of 5% aqueous solution is 6.7 ~ 7.2.
    Natural products exist widely in animal and plant tissues as protein components or free states. In meat, poultry, fish, milk, etc., breast milk contains about 22mg/100ml glutamate, which is 10 times the content of cow milk.
    Melting point: 232°C
    Specific rotation: 20-3.5 ° (10% soln in 5° Be HCl); D20 +25.16° (10g MSG/100ml 2N HCl)
    Density: d20 (saturated water soln): 1.620
    FEMA2756
    Refractive index: 25 ° (C=10, 2mol/L HCl)
    Storage conditions: Keep in dark place,Inert atmosphere,Room temperature
    Solubility: easily soluble in water; Slightly soluble in ethanol (95%).
    Form: powder
    Color: white to off-white
    Odor: (Odor)bland peptone
    Water solubility: >=10 g/100 mL at 20 ºC
    Merck6254
    Stability: hygroscopicity
    LogP: -1.44


    Use 1
    Flavoring agent. The general dosage is 0.2% ~ 0.5%. In addition to using alone, it should be combined with nucleic acid seasonings such as ribonucleotide and sodium inosine to form compound seasonings to improve the effect.
    Use 2
    Sodium glutamate is the most widely used savoury agent at home and abroad, co-existing with salt can enhance its taste effect, and 5' -inosine sodium or 5' -guanylate sodium used together, more have the effect of multiplication. China's provisions can be used in various types of food according to production needs.
    Use 3
    Glutamic acid is widely found in plants and animals and is a natural nutrient in food. After consumption, 96% of glutamate is absorbed in the body, and the rest is oxidized and excreted in the urine. Although glutamic acid is not an essential amino acid, it can synthesize other amino acids by amino transfer with ketoacids in nitrogen metabolism. Glutamate has the effect of reducing toxins in the blood. When liver function is impaired, the amount of ammonia in the blood increases, causing serious nitrogen metabolism disorders, leading to liver coma, and glutamate can act with ammonia to reduce the amount of ammonia in the blood. In addition, brain tissue can only oxidize glutamic acid, but not other amino acids. Glutamine acts as an energy source for brain tissue when glucose is in short supply, so glutamate is necessary to improve and maintain brain function. Sodium glutamate has a strong meat flavor, MSG diluted with water to 3000 times can still feel the flavor, widely used in the family, catering industry, food processing industry (soup, sausage, fish cake, spicy sauce, canned food, etc.). In addition to MSG, sodium aspartate, sodium inosine and sodium guanylate are commonly used as food flavor agents. The umami taste of sodium glutamate is 100, and the relative umami taste of the other three umami agents is: sodium aspartate 30 inosine sodium 4000 guanylate sodium 16000 inosine sodium, guanylate sodium and sodium glutamate are used at the same time, which has a synergistic effect and can improve the umami taste, also known as fresh agent or strong MSG. After a long time of heating, the aqueous solution of sodium glutamate will cause water loss and become sodium pyroglutamate. For example, pH6.9, 10% aqueous solution, heated at 100℃ for 4h, sodium pyroglutamate content is 2.1%; When heated at 115℃ for 4h, the content is 5.7%. Although sodium pyroglutamate is harmless to the body, it has no umami flavor, so it is generally reasonable to add it near or after the pot is cooked. The general concentration of MSG is about 0.2-0.5%. At present, China is one of the world's largest monosodium glutamate production and consumption countries, and Japan is the world's first monosodium glutamate consumption country. After decades of research and tests have proved that MSG is one of the important nutrients that the human body needs, is a natural substance that exists in human food and the human body itself, and the human body intake of MSG is completely digestible and absorbed, and carries out normal metabolism. Therefore, the 19th meeting of the Food and Agriculture Organization and the World Health Organization Regulatory Committee on Food Additives held in the Netherlands in 1987 decided to cancel the limit of MSG in food. In addition to the above pharmaceutical and seasoning uses, sodium glutamate can be used as an organic synthesis intermediate in industry, but in the world annual output of more than 200,000 t, the proportion of other uses is very small.
    Use 4
    kainate, NMDA, and quiserite receptor agonists; An excitatory amino acid neurotransmitter


      Package and Logistics


    For powders: normal is 25kgs/Drum or bag, or larger/smaller package as request.

    For liquids: normal 25kgs/drum, 180-300kgs/bucket, or IBC, determined by the nature of the product. 

                         Or smaller package 1kg/bottle, 10kgs/bottle as request. 

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      FAQ


    Q1. Could you please provide some samples?

    A1: Yes, Free samples for the quality evaluation for most products, but customers only need to undertake the shipping fee for delivery the samples to your destionation.


    Q2. What about the lead time?

    A2: Sample needs 3-5 days;    mass production time needs 1-2 weeks.


    Q3. Do you have any MOQ limit for order?

    A3: Low MOQ, 10-100g for sample checking is available.


    Q4. How do you ship the goods and how long does it take to arrive?

    A4: We usually ship by DHL, UPS, FedEx or TNT.     It usually takes 3-5 days to arrive.     Airline and sea shipping also optional.


    Q5. How to proceed an order for your products?

    A5: Firstly, let us know your requirements or application.

    Secondly, we quote according to your requirements or our suggestions.

    Thirdly customer confirms the samples and places deposit for normal order.

    Fourthly We arrange the production.


    Q6. Are you trading company or manufacturer?

    A6: We are chemical factory in China.     So, we can provide wholesale price.


    Q7: What are your payment terms?

    A7: We can accept various payment methods, T/T, PayPal, etc.


      Company Profile  


    Hebei Longbang Technology Co., LTD

    located in Shijiazhuang City, the capital of Hebei Province and the Beijing-Tianjin-Hebei New Zealand Hub, with convenient transportation. Our company is a modern high-tech chemical enterprise integrating R&D, production and sales.


    Our company has strong technical force, advanced equipment, strict quality management system and high-quality after-sales service, adheres to the business philosophy of "customer first, keen and enterprising", and adheres to honesty as the foundation of the company's survival. All for the satisfaction of customers, all for the long-term healthy development of the enterprise. In the past 10 years, we have been strictly managing the entire trading process, focusing on every detail, providing customers with a full range of services such as product procurement, research and development, quality control, logistics management, etc., and becoming a trustworthy partner and partner for customers. Nowadays, we have formed a product chain with many variety, large scale, complete products, refinement, high added value and high technical content. There are many series of medical products, food-grade additives, industrial grade, fertilizer grade, mineral products, etc.


    As a way to take advantage of the ever-expanding information resources in international trade, we welcome potential customers from anywhere online and off-line. Although we provide high-quality products, our qualified after-sales service team provides an effective and satisfying enquiry service. Item Inventory and Detail Detail Records as well as any other information will be sent to you in a timely manner to check the information.


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    ECHEMI Editorial Reference
    Monosodium glutamate is a white prismatic crystal or crystalline powder, odorless, with a unique meat flavor. It is insoluble in ethanol and ether. It does not absorb moisture, starts to lose crystallization at around 120°C, and starts to dehydrate intramolecularly at 150-160°C to form sodium pyroglutamate, which loses its flavor. Monosodium glutamate exists in many foods in nature, in the form of protein-bound in meat, fish, vegetables, and grain products, and in the form of free in tomatoes, milk, potatoes, soybean paste, and cheese.
    L-(+)sodium glutamate (monosodium L-glutamate, MSG) has a unique taste, known as “umami”, which is different from the four basic tastes of sweet, salty, sour, and bitter.MSG is used in large quantities as a flavor enhancer throughout the world. MSG is not a direct taste enhancer but a complex flavor enhancer for gravies, meats, poultry, sauces, and in other combinations. MSG is also used to enhance the taste of tobacco and to treat hepatic coma. As a salt of amino acid, MSG is also safe in practices of use and concentration in cosmetics, such as skin care products.
    History of development. The best known and most widely used flavor enhancer is monosodium glutamate (MSG). In 1866, a German chemist, Ritthausen, isolated glutamic acid. Later, another chemist converted the acid to a sodium salt, monosodium glutamate. In doing their work, neither had any interest in flavor.More than 40 years later, in 1908, a Japanese chemist at the University of Tokyo, Dr. Kikunae Ikeda, discovered the flavor enhancing properties of MSG. Dr. Ikeda had set out to find out why and how a certain seaweed, Laminaria japonica, affected flavor. Japanese cooks had used this seaweed for centuries to improve the flavor of soups and certain other foods. Dr. Ikeda discovered that the ingredient in the seaweed that made the difference was MSG, and that it had an unusual ability to enhance or intensify the flavor of many high protein foods.After isolating MSG, Dr. Ikeda developed a process for extracting it from wheat flour and other flours. Working with the Japanese chemical company, Suzuki and Co., he supervised the construction of a plant and, as a partner with the company, began commercial production of MSG in 1909.There were several attempts to produce MSG in the United States in the years following, but it was not until the 1940s that large- scale MSG production began in this country. By 1968, U.S. production had grown to 46 million pounds per year. The latest production figures (1987) reported 18.6 million pounds per year.Flavor and enhancing properties. At one time, it was felt that MSG had a somewhat meaty flavor and that this flavor was a factor in its ability to intensify the flavors of other foods, particularly protein-rich foods. It was discovered, however, that the meaty taste came rather from contaminants in the crude glutamate, and when these contaminants were sharply reduced, the flavor characteristic also was reduced considerably.MSG is not flavorless. In large enough concentrations, or by itself, it has been found to have a taste of its own, sometimes described as sweet-saline. There are some, in fact, who feel that MSG is nothing more than a seasoner which gains its effect by combining with and intensifying the flavors of the foods to which it is added. However, to say that MSG only intensifies the flavor of foods is too simplistic. When monosodium glutamate is added to food, several specific flavor characteristics are enhanced - such as impact, body or fullness, continuity, mouth fullness, mildness, and complexity. Glutamate also harmonizes the wide range of flavors present in sauces, soups and casseroles, promoting a highly blended and full-bodied perception of flavor.The savory taste of glutamate is to tomatoes, cheese, and meat what sweetness is to sugar, sourness is to lemons, saltiness is to anchovies and bitterness is to coffee. Just as each of these foods has a distinctive taste, food high in glutamate has a basic and independent taste. In China and Japan, there is a concept for this independent taste, which they call Xian-Wei (China) and Umami (Japan). Current research has found more than 40 umami substances of which glutamate is most common. In fact, umami is an integral part of cuisines throughout the world and has been described by Westerners as “savory,” “broth-like” and “meaty.”.Production. MSG is commonly produced using a fermentation process using a glucose (often sugar molasses) as a starting substance. Once the glucose is converted to glutamic acid, the glutamic acid is filtered, dissolved and converted to monosodium glutamate by neutralization with sodium hydroxide. The monosodium glutamate solution is decolorized. Monosodium glutamate is then crystallized, dried, sieved, packed and shipped.
    Monosodium glutamate, the best-known and most widely used flavor enhancer, is practically odorless and may have either a slightly sweet or slightly salty taste. Addition of monosodium glutamate to food enhances several specific flavor characteristics, such as impact, body of fullness, continuity, mouth fullness, mildness and complexity. For a detailed description of this compound refer to Burdock (1997)
    Monosodium glutamate occurs as white free-flowing crystals or a crystalline powder. It is practically odorless and has a meat-like taste.

    Basic Info
    Product Name:

    L-(+)Sodium glutamate

    Other Name:

    L-Glutamic acid monosodium salt monohydrate,L-2-Aminopentanedioic acid, MSG, Sodium L-glutamate;L-(+)Sodium glutamat;L-Glutamic acid mono;MSG (MONOSODIUM GLUTAMATE);L-SodiuM glutaMate hydrate;sodiumglutamatemonohydrate;vetsin;zest

    CAS No.:

    142-47-2

    Molecular Formula:

    C5H10NNaO4

    InChIKeys:

    LPUQAYUQRXPFSQ-DFWYDOINSA-M

    Molecular Weight:

    171.13

    Exact Mass:

    169.035

    EC Number:

    205-538-1

    UNII:

    H0US799L9M

    TSCA:

    TSCA listed

    DSSTox ID:

    DTXSID9020906

    Color/Form:

    white to off-white

    HScode:

    29224999

    Categories:

    Food Flavorings

    Characteristics
    PSA:

    103.45

    XLogP3:

    -1.37130

    Appearance:

    White crystal powder

    Density:

    d20 (saturated water soln): 1.620

    Melting Point:

    232°C

    Boiling Point:

    333.8ºC at 760 mmHg

    Flash Point:

    155.7ºC

    Refractive Index:

    25 ° (C=10, 2mol/L HCl)

    Water Solubility:

    >=10 g/100 mL at 20 ºC

    Storage Conditions:

    Keep tightly closed in a cool place in a tightly closed container.

    Vapor Pressure:

    2.55E-05mmHg at 25°C

    Toxicity:

    LD50 i.g. in mice: 19.9 g/kg (Eka)

    Odor:

    Odorless

    Taste:

    Meaty taste comes from contaminants in crude glutamates; sweet-saline taste in large concn; no flavor in small quantity|A 1% concn or more is liable to produce a sweetish taste.

    Experimental Properties:

    THE MONOHYDRATE FORMS NEEDLES|THE FLAVOR BECOMES PERCEPTIBLE @ A CONCN OF 0.03% IN DISTILLED WATER|Below -8 deg /C/, it crystallizes as a pentahydrate, which, after filtration and exposure to air, loses water of crystallization and becomes the monohydrate.

    Air and Water Reactions:

    Water soluble.

    Reactive Group:

    Salts, Acidic

    Reactivity Profile:

    L-(+)Sodium glutamate is an amide. Amides/imides react with azo and diazo compounds to generate toxic gases. Flammable gases are formed by the reaction of organic amides/imides with strong reducing agents. Amides are very weak bases (weaker than water). Imides are less basic yet and in fact react with strong bases to form salts. That is, they can react as acids. Mixing amides with dehydrating agents such as P2O5 or SOCl2 generates the corresponding nitrile. The combustion of these compounds generates mixed oxides of nitrogen (NOx).

    Critical Temperature & Pressure:

    Keep in dark place,Inert atmosphere,Room temperature

    Hazard Identification

    Classification of the substance or mixture

    Not classified.

    GHS label elements, including precautionary statements

    Pictogram(s) No symbol.
    Signal word

    No signal word

    Hazard statement(s)

    none

    Precautionary statement(s)
    Prevention

    none

    Response

    none

    Storage

    none

    Disposal

    none

    Other hazards which do not result in classification

    no data available

    Handling and Storage

    Precautions for safe handling

    Handling in a well ventilated place. Wear suitable protective clothing. Avoid contact with skin and eyes. Avoid formation of dust and aerosols. Use non-sparking tools. Prevent fire caused by electrostatic discharge steam.

    Conditions for safe storage, including any incompatibilities

    Store the container tightly closed in a dry, cool and well-ventilated place. Store apart from foodstuff containers or incompatible materials.

  • Seller Information
    Business Type:

    Trader

    Main Products:

    chemical

    Location:

    1803-1, Block A, Huaqiang Plaza, 77 Minzu Road, Xinhua District, Shijiazhuang City, Hebei Province, China

    Payment Terms:

    TT against copy of documents,L/C,TT against B/L draft before shipment,100% TT in advance

    Average lead Time:

    15 days

    Total Annual Revenue:

    $5 million-$10 million

    Total Employees:

    51-100

    Year of Establishment:

    2023

  • Inquiry History
    55 Inquiries
    Country Product Purchase Quantity Date Posted
    India

    MSG (Mono sodium Glutamate )

    20000.00 KG Sep 3, 2024
    India

    Monosodium Glutamate

    100 MT Jul 22, 2026
    Nigeria

    Monosodium Glutamate

    10.00 MT Sep 18, 2026
    India

    Monosodium Glutamate

    50 MT Sep 12, 2026
    Nigeria

    Monosodium Glutamate

    1 20' Fcl May 29, 2026
    Vietnam

    Monosodium glutamate

    100 MT May 11, 2026
    India

    Monosodium glutamate

    1 KG Mar 30, 2026
    Colombia

    Monosodium Glutamate

    15000 KG Feb 25, 2026
    Bangladesh

    Monosodium glutamate

    500 KG Jul 1, 2025
    Turkey

    Monosodium Glutamate Monohydrate

    100 G May 30, 2025
    Mexico

    MSG

    1 40' Fcl Apr 8, 2025
    India

    MSG

    2.00 TON Mar 25, 2025
    India

    MSG

    5 20' Fcl Jan 14, 2025
    India

    monosodium Glutamate

    48 TON Dec 30, 2024
    India

    MonoSodium Glutamate

    250 MT Dec 18, 2024
    United Arab Emirates

    MONOSODIUM GLUTAMATE

    100 MT Dec 4, 2024
    Ethiopia

    Monosodium Glutamate

    1250 KG Nov 28, 2024
    Oman

    Mono Sodium Glutamate

    100000 KG Nov 18, 2024
    India

    MSG

    5 20' Fcl Jun 24, 2024
    India

    MSG

    20 MT Mar 16, 2024
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